How to Make Christmas Maraschino Cherry Shortbread Cookies

• Start by creaming together the butter and powdered sugar until the mixture is light and fluffy. Mix in the chopped maraschino cherries and vanilla extract until evenly combined.
• Gradually sprinkle in the flour, mixing gently until a soft dough forms. Fold in the mini chocolate chips if using.
• Divide the dough into logs about 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour.
• Preheat your oven to 350°F (175°C). Remove the logs from the fridge and slice them into rounds about ¼ inch thick. Place slices on a baking sheet and bake for 10-12 minutes until lightly golden.
• Let cookies sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.